Pasta with a great tuna, pistachio and lemon sauce
We're done with carbonara and bolognese sauce huh... We often want to change the sauce but we never know which ingredients to go for. Today we offer you a new association that you should like: tuna + pistachio + lemon. With maxi pasta where the sauce can quietly slip in, we can assure you that the tasting will be the tastiest :-D We leave you with the steps below:
Ingredients
To decorate :
Materials
- Pan
- Pot
- Wooden spoon
- Skimmer
- Knife
- Cutting board
Preparation
- Bring salted water to a boil in a pot. Dip your pasta in it and cook it according to the time indicated on the package.
- In the meantime, prepare the sauce: chop the pistachios in a blender. Add oil and blend again. Add the lemon juice and mix again until you get a smooth paste.
- Pour a drizzle of olive oil in a frying pan and sauté the chopped onion.
- Add the tuna, stir and cook for a few minutes over medium heat. Add the pistachio / olive oil / lemon paste and mix well. Add 2 - 3 tablespoons pasta cooking water, mix and cook over low heat while stirring.
- Drain the pasta and add it to the pan (remember to save the cooking water just in case). Mix for a few minutes with a wooden spoon and add cooking water if necessary.
- Serve your pasta on a plate and garnish with chopped pistachios and lemon zest. Your extra creamy and comforting pasta is ready!
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Questions
Photos of members who cooked this recipe
Attributes
Observations
What type of pasta should I use?
You can replace your paccheri pasta with mezze maniche rigate, penne rigate or rigatoni. You can also make this recipe with long pasta such as spaghetti or tagliatelle.
Should I save the pasta cooking water?
For this tuna / pistachio / lemon pasta recipe, it is very important to save the cooking water. You will need it to dilute the pistachio pesto you have created and make it creamier (without needing to add cream or milk).
How do I store my pasta?
You can store them in an airtight container for 1 day in the refrigerator. Before serving, heat your preparation in a saucepan with a little water.
Which tuna should I use to prepare this recipe?
We advise you to use natural cooked tuna.
How long should I cook the pasta?
For this recipe, we advise you to drain the pasta a few minutes before the end of the cooking time indicated on the package. Indeed, they will continue to cook a little with the sauce when you have added them to the pan. In any case, taste one before draining them.
Can I turn this dish into a vegetarian version?
Of course ! All you need to do is remove the tuna from the ingredients. You will thus have a creamy and vegetarian sauce (and even vegan because there will be no animal products in this preparation).
How to adapt the acidity of the lemon in this recipe?
Be careful, depending on the lemons, the amount of juice and the acidity can be different! Add the lemon juice little by little in the blender with the pistachio paste then taste as you go. Better to add lemon than to put too much and ruin everything! The same goes for the lemon zest placed on your pasta before serving.
What can I substitute for tuna?
You can use smoked salmon but we advise you to associate it with a little white wine.
Photos
